Corn And Clam Chowder From The Really Good Food Cook Book Recipes

Steps:

• Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
• Add canned corns juice from canned clams and jar clam juice.
• Simmer 15 minutes.
• Add milk, cream, and simmer 5 more minutes.
• Add clams season to your taste with salt, pepper, and Old Bay seasoning.
• Simmer till warmed.
• Serve with crusty French or rye bread!

Steps:

• Sauté onion in butter until soft.
• Combine other ingredients and bring to a simmer.
• Simmer for 5 minutes and serve.

Steps:

• In a large soup pot saute bacon until almost crisp.
• Add onions.
• Continue sauteing until onions are clear.
• Add the flour 1 Tbsp.
• at a time to make a roue.
• Add the cans of clams and their juices.
• Mix well.
• Add the cans of corn and their juices.
• Mix well.
• With a wooden spatula scrape the bottom of the pot until it is clear.
• Add the diced potatoes.
• Cook, covered, over medium-low heat until potatoes are fork-tender.
• (You have to keep scraping the bottom of this mixture with your spatula and turning it over so that nothing burns.) Add the butter.
• Mix until it is melted.
• Add the cream and milk.
• Blend well.
• Bring the Chowder to just UNDER a boil.
• Remove from heat.
• Salt and pepper to taste.
• Allow this thick, creamy, flavors-from-the-sea-and-earth soup to rest for 10 minutes before serving.